Coconut Cream Meringue Pie

Coconut Cream Meringue Pie

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Mad Butcher 0

"This is a pie that was created for our daughter's birthday. She loved her grandmother's coconut cream pie. We did not have the exact recipe so we came up with this. It could take up to 30 minutes for the custard to get thick and come to a boil."
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5 h 5 m servings 632 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 632 kcal
  • 32%
  • Fat:
  • 34.9 g
  • 54%
  • Carbs:
  • 73.5g
  • 24%
  • Protein:
  • 9.2 g
  • 18%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 381 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Stir half-and-half, coconut milk, eggs, 3/4 cup sugar, cornstarch, and salt together in a saucepan; stirring constantly, slowly bring to a boil over low heat and cook until thick, about 30 minutes. Remove saucepan from heat; fold 3/4 cup coconut into the mixture with the vanilla extract. Pour the coconut mixture into the baked pie crust.
  3. Beat egg whites in a glass or metal bowl until foamy. Gradually add cream of tartar and 6 tablespoons white sugar, continuing to beat until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Spread egg white mixture over the pie. Sprinkle 1/2 cup coconut over the pie.
  4. Bake in preheated oven until the top is golden brown, 12 to 15 minutes. Move to a wire rack to cool until completely cooled to the touch, about 1 hour. Refrigerate at least 3 hours before serving.


  1. 23 Ratings

Most helpful positive review

I was skeptical about the use of coconut milk in this recipe since I thought it would be a little heavy, but it added a nice rich mouth feel to the filling. I will say that I did not use the 1/...

Most helpful critical review

Followed the directions to the letter, and even after a whole day in the fridge it was soupy.

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Least positive

I was skeptical about the use of coconut milk in this recipe since I thought it would be a little heavy, but it added a nice rich mouth feel to the filling. I will say that I did not use the 1/...

This Coconut cream pie recipe is so delicious. I did as the first review suggested and blended the cornstarch, sugar and salt together in a saucepan. Then I added the beaten eggs and gradually ...

This was very easy to make, taste was good, but not great. Firmed up beautifully, was thick and creamy. I think the cornstarch gave it a slightly "off" taste. Made it exactly as written...Will m...

I made this for a church meal today. WOW!! It was a hit. Had trouble finding coconut milk, so used Silk coconut milk with 1/2 1/2. I wanted to get 30 pieces, So I made this in an XL cake pan. I ...

Awesome recipe! I used fat free half and half (yes, there is such a thing) and it made the custard just the right consistency. And I used 3 egg yolks since I would need 3 whites for the meringu...

Excellent texture and taste! For me it tasted like a combination of coconut and bananas! One thing I would do different next time is begin whipping the eggs at the same time I begin stirring t...

I used coconut cream instead of coconut milk. It turned out wonderful. Will make this pie again.

"Excellent" says Sandra. My wife she said "just put the filling in a bowl, it doesn't need crust or topping". Made this for holidays last year and everyone wants more this year. Tip: Use extra l...

Followed the Recipe exactly. This is the best coconut cream meringue pie we have had.

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